Lentil + Chickpea Rice Recipe

Ingredients

• brown rice - 0.5
• water - 0.75 cups
• lentils (pre-soaked) - 0.25 cup
• canned chickpeas - 400 ml
• salt - 0.25 tsp
• black pepper - 0.25
• smoked paprika - 1 tsp
• avocado oil - 1 tsp
• red onion - 1
• cucumber - 0.5
• tomato - 1
• parsley - 30 g
• lemon juice - 2 tbsp
• za'atar - 2 tsp
• tahini - 2 tbsp
• olive oil - 2 tbsp

Steps

1. Preheat the oven to 375F. Rinse and drain the brown rice a couple of times to get rid of the excess starch. Add 3/4 cups of water and set aside. Drain the pre-soaked lentils and add to the brown rice. Heat up on medium high heat
2. In the meantime, rinse and drain the canned chickpeas and add to a mixing bowl. Season with a pinch of salt and pepper, smoked paprika, and avocado oil. Toss to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for 25mins
3. When the water on the brown rice beings to boil, give it a really good stir. Then, cover and cook on medium low for 15mins
4. Dice the red onion, cucumber, and tomato. Roughly chop the parsley. Add these ingredients into a large mixing bowl
5. After 15mins, turn the heat off on the brown rice and allow it to steam further for another 10mins
6. Make the dressing by combining the lemon juice, 1/4 tsp salt, pepper to taste, za'atar, tahini, and olive oil
7. When the brown rice is done, fluff with a rice paddle. Add to the mixing bowl along with the roasted chickpeas. Add half of the dressing and mix to combine (taste and add more dressing if desired)